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Easter Egg Salad Mol
from the kitchen of Sharmagne Leland-St. John

2 envelopes unflavoured gelatin
1/2 cup  cold water
1/2 cup boiling water
1 1/2 cups mayonnaise
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
2 tablespoons white onion, grated
1 dozen hard cooked eggs
1/2 cup minced parsley
1/2 cup chopped green pepper
4 scallions greens and all, chopped

sorrel leaves
bell peppers julienned
a bunch of parsley

Soften the gelatin in the cold water.  Add the boiling water and stir until completely dissolved.  Add the mayonnaise, lemon juice, salt Tabasco, onion and scallion. Mix well.  Remove the shells from the eggs, and cut several slices from the middles for a garnish. Depending upon the size of your loaf pan. Set aside.  Separate the remaining yolks from the whites.  Mash the yolks.  Finely chop the whites. Oil a meat loaf pan, then pack the mashed yolks into it.  pour one half of the gelatin mayonnaise mixture over them.  Carefully arrange the egg slices, flat against the sides of the pan, anchoring them into the gelatin.  Sprinkle the parsley, green pepper and scallions over the gelatin layer cover with the chopped whites, then with a final layer of the gelatin mixture.  Chill until firm.  Unmold and place atop sorrel leaves.  Garnish with radishes cut into flowers, parsley sprigs, scallions cut into long pieces and curled, and bell peppers julienned.



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